Sunday, May 29, 2016

Asian Garlic Noodles

Source: Mel The Great


Ingredients:
12 ounces spaghetti (I did not have spaghetti - who doesn't have spaghetti? - so I ended up subbing a full pound package of extra wide egg noodles and it worked really well, I thought)
1 teaspoon olive oil or avocado oil
1 1/2 pounds medium shrimp or boneless, skinless chicken breasts, cubed (I would have loved shrimp, but I used chicken since that's what I had, and I only used one chicken breast)
1 red bell pepper, diced
1 yellow bell pepper, diced
3 zucchinis spiralized or small diced (I think three zucchinis was a ton! you could get away with 2, I'm sure)
3 large carrots, cut into thin matchsticks or chopped (I tried the matchsticks thing, just to be cute and I think next time I'll just chop 'em small)
1/2 cup chopped mushrooms (my own addition to kind of make up for less chicken)
chopped fresh cilantro

for the sauce:
1/2 cup low-sodium soy sauce
1 Tablespoon brown sugar
1 teaspoon chili-garlic sauce, more to taste, if needed
1/4 cup oyster sauce
1 Tablespoon freshly grated ginger (I used about a teaspoon of dry ground)
2 teaspoons sesame oil
2 tablespoons rice vinegar (I only had plain ol' white vinegar)
1/4 cup low-sodium chicken broth or water
5 cloves garlic, minced or pressed through a garlic press
2 teaspoons cornstarch

Directions:
Cook the noodles in a large pot of boiling, lightly salted water according to package directions just to al dente. Drain and rinse quickly with cool water. Set aside.

While the pasta is cooking, whisk together all the sauce ingredients except for the cornstarch.

Measure out 1/4 cup and set aside. Whisk in the cornstarch to the larger batch of sauce.

Heat the 1 teaspoon oil in a large, 12-inch nonstick skillet over medium heat. Season the shrimp or chicken lightly with salt and pepper and add to the skillet. Add the 1/4 cup reserved sauce. Saute until cooked through (just a few minutes for shrimp, 5-6 minutes for chicken). Remove the meat to a plate and return the skillet to the heat.

Add another teaspoon of oil, if needed, and add the bell peppers, zucchini, and carrots. Cook for 2-3 minutes until the vegetables are crisp-tender, longer for softer vegetables.

Add the cooked spaghetti, shrimp or chicken, and reserved sauce mixture. Toss to combine and cook for 2-3 minutes until heated through.

Sprinkle with chopped cilantro and serve immediately.

Notes:
This was yummy and colorful and different than our normal noodle dishes.  I loved it.  'Nuff said.


Eat the rainbow!

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